CHINESE SCALLION PANCAKES
2 cups flour
¾ cup water
[½ cup hot + ¼ cup cold]
1 tablespoon vegetable oil
1 cup finely chopped scallions [green parts only]
½ teaspoon salt
1 tablespoon five spice powder
1 tablespoon cooking oil
_ mix salt and flour in a medium bowl
_ make a small dip in the center and pour in the hot water
_ wait for 10 minutes
_ add cold water and vegetable oil and stir ingredients together
_ form a ball, cover and leave to rest for 5 minutes
_ knead until very smooth [dough should be quite soft]
_ cover and rest for 20 to 30 minutes
_ divide dough into 8 pieces
_ form small balls and roll them out into circles [2-3 mm thick]
_ brush with oil and sprinkle with five spice powder and scallions [leave the edges empty]
_ roll up and curl into a snail
_ rest for 10 minutes [cover with a wet cloth to keep from drying out]
_ roll snails out into a thin circle
_ heat a pan to medium-high heat
_ add a few drops of oil and fry pancakes from both sides for 2 to 3 minutes until browned [add a little oil when turning]
_ cut pancakes into wedges
PFANNKUCHEN MIT FRÜHLINGSZWIEBEL CHINESISCHER ART
160 g Mehl
185 ml Wasser
[120 ml heiß + 65 ml kalt]
1 Esslöffel Pflanzenöl
1 Tasse fein gehackte Frühlingszwiebeln [nur grüne Teile]
½ Teelöffel Salz
1 Esslöffel Fünf-Gewürzpulver
1 Esslöffel Speiseöl
